Difficulty Hard
Cook Time 1 hr+
Heat None
Components 6 components
Classic French comfort on a bun — chicken fricassee is a creamy white wine sauce with mushrooms, pearl onions, tarragon, and thyme, and it gets poured right over crispy fried chicken. Sautéed mushrooms and melted Gruyère pile on the richness, a tarragon herb slaw adds freshness, and a mushroom Dijon bacon jam with a Gruyère herb goat cheese spread hold the bottom bun together. Elegant, creamy, and deeply savory.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breast1 cup buttermilk1 large egg2-3 cups beef tallow or lard for frying1 cup all-purpose flour1/4 cup cornstarch1 teaspoon baking powder1 teaspoon salt1/2 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprika1/2 teaspoon dried thyme2 tablespoons white wineFricassee Sauce 1 tbsp butter6 pearl onions pearl onions (peeled)1/2 cup cremini mushrooms (sliced)1 shallot shallot (minced)1/4 cup dry white wine1/2 cup chicken broth1/4 cup heavy cream1 tsp all-purpose flour1/2 tsp Dijon mustard1 tsp fresh tarragon (chopped)1/2 tsp fresh thyme1/4 tsp saltpinch black pepperTarragon Herb Slaw 1/2 cup romaine lettuce (chopped)1 small shallot (thinly sliced)1 tsp fresh tarragon (chopped)1 tsp fresh parsley (chopped)[object Object] DressingMushroom Dijon Bacon Jam 4 slices thick-cut bacon (diced)1/4 cup cremini mushrooms (finely diced)1 shallot shallots (minced)1 tsp Dijon mustard1 tbsp dry white wine1/4 tsp fresh thyme1 tbsp brown sugar2 tbsp waterGruyère Herb Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)2 tbsp Gruyère cheese (shredded)1/2 tsp fresh tarragon (finely chopped)1/4 tsp fresh thyme (finely chopped)1/4 tsp Dijon mustardto taste pinch of saltSautéed Mushrooms 1/4 cup cremini mushrooms (sliced)1 tsp butter1 clove garlic (minced)1/4 tsp fresh thymepinch saltpinch black pepperToppings & Assembly Tarragon Herb Slaw Mushroom Dijon Bacon Jam (spread on bottom bun) Herb Mashed Potatoes (schmear on bottom bun) Gruyère Herb Goat Cheese Spread (spread on bottom bun) Fricassee Sauce (smothered over chicken) Gruyère cheese (melted over chicken) Sautéed mushrooms (on chicken) Fresh tarragon Herb Mashed Potatoes 1 small potato russet potato (peeled, boiled)1 tbsp butter1 tbsp heavy cream1/4 tsp fresh thymeto taste saltpinch black pepperDirections 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk, egg, and 2 tablespoons white wine. 3 In another shallow bowl, combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and dried thyme. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours in the fridge). 5 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 6 Remove chicken from wet batter, letting excess drip off. Dredge thoroughly in the dry batter, pressing to adhere. For extra crunch, dip back in wet batter and dredge again. 7 Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. 8 Rest on a wire rack for 2 minutes. 9 Toast the bottom and top of the bun until lightly golden. 10 Spread condiments and spreads on the bottom bun. 11 Layer toppings as indicated. 12 Place the fried chicken on the prepared bun. 13 Add all remaining toppings. 14 Close with top bun and serve immediately while the chicken is hot.
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